Monday, August 18, 2008

Chickpea Cutlets Take Over the World

If I had to choose my three favorite recipes by Isa Chandra Moskowitz and Terry Romano, I'd choose the Pumpkin Chocolate Chip Cupcakes (Vegan Cupcakes Take Over the World), Hot Glazed Tempeh (Veganomicon), and of course, the ever-popular Chickpea Cutlets (also from VCon).

Isa and Terry

I made a batch for dinner tonight, served with a red wine roux (from VCon), a mess o' turnip greens, and a marinated tomato salad:

It's my second time making the cutlets, and I love them just as much this time around. I baked them again, but instead of topping the cutlets with mushroom gravy (like I did last time), I went for the red wine roux.

I love red wine, and I imagined this would be the best sauce ever. But honestly, it was just okay. I used a pinot noir, and maybe a merlot would have been a better fit. I was also out of celery, so I substituted dried celery flakes. Real celery would have been better. Don't get me wrong. It's a good sauce, but I think the mushroom gravy recipe from VCon is better on the cutlets.

The turnip greens came from the Clarksville Farmer's Market, where I spent the weekend visiting my boyfriend and his parents. I cooked them down about 45 minutes with oil, sugar, and my special ingredient, Liquid Smoke.

I also whipped up a marinated tomato salad using fresh farmer's market produce. This was SO good! Here's what I did:

22 comments:

the chickpea cutlets, no doubt. the PB oatmeal cookies from VWAV. the oatmeal raisin waffles from the same book. and since I'm a rebel who won't stick to only picking three, I'll add the pumpkin ziti. and the tamarind lentils, because you can pretty much sub anything for the lentils. and, and, and. I'll stop here.

I think my favorite is Curried Mango Tempeh from VWAV. It's strange that that dish is my favorite, because I recently decided that I hate tempeh. There. I said it. It's not so much the tempeh that makes me like that dish, it's the flavors (curry and mango just go so well together). The next time I make it I will likely use tofu.

Thanks for stopping in on my blog again. I think I would love this dish so much as chickpeas are great. This is a very healthy meal. Someone gave me some liquid smoke so I hope to do some cool stuff with it. I want to get some vegan cookbooks online what do you suggest. I do not own a vegan cookbook as yet. The vegan cupcake book seems to interest me.

yep, great minds think alike ;-). I won't lie to you, the chickpea cutlets are better than my white bean cutlets, but they are at least interesting and something new to try!Too bad I'm too lazy to make a sauce...

i too love those cutlets! i tried to convince my husband to make those for dinner last week, he made the roasted eggplant muffaletta (not sure if that is the "official" name), but those were delicious! i swear they tasted so similar to the ones i have had in new orleans...however, it has been a while. but all i know is that if you haven't tried that sandwich, you must! and now, i just have to convince him to cook the cutlets tomorrow night for dinner! (i am working full-time now & he is home during the day!)

I loooove the chickpea cutlets (baked) too. I normally at least double the recipe and then freeze them (pre-baked)...it works really well! I'm not sure what my favorite recipes are...the fronch toast is good, it really does taste like french toast! Isa doesn't really have bad recipes...

I want your dinner so bad.... and I have to agree with you on the chickpea cutlets being in my top three. To round it out... hmmm, tough choice. But lately I've been loving the moussaka and the smlove pie

My name is Bianca ...

About Me

I'm a 9-year vegan, 19-year vegetarian from the Mid-South, not too far from the muddy banks of the Mississippi River. And that means cornbread, butter beans, and collard greens.
These days, I live in Memphis. Check out my cookbook — Cookin' Crunk. It's filled with yummilicious veganized soul food and country classics.